What is the main ingredient for the standard practice of returning to the pot meat?

Bean crusss and garlic sprouts, green onions, sour sea pepper and sour ginger, and sugar, add some light soy sauce and dark soy sauce.

The condiments that need to be put in are Huadiao wine, salt, sweet noodle sauce, tempeh, Pixian hot sauce, and light soy sauce. After the water boils, add the green onion and ginger Huadiao wine, put the blanched pork hind leg meat with blood foam into the pot, simmer for 40 minutes, and put the Huadiao wine here to remove the fishy smell of the pig's hind leg meat. The meat slices are stir-fried and the tempeh and sweet noodle sauce are fragrant, and the Pixian hot sauce is red oil.

To make back to the pot, you need to add cooking wine, tempeh, bean paste, chili sauce, green peppercorns, ginger and garlic, dried chili peppers, sugar, salt, monosodium glutamate, etc. Cooking wine can increase the flavor and remove miscellaneous flavors, add tempeh, bean paste, and chili sauce to stir-fry in red oil.

When making the back pot meat, you need to add a little soy sauce, a little vinegar, a little oyster sauce, a little salt and a little Sichuan pepper, these condiments will be delicious when put together.

Huiguo meat is a traditional Sichuan home-cooked dish, and the bean drum lacks one of the most important thick flavors, and it is not like Sichuan cuisine! As for the sweet noodle sauce, I feel that the hail can be put or not. If you don't put it, you need to add some sugar to taste.

Personally, I think this depends on the eating preferences of the person who eats, the name of the dish is just the name of the dish, just like some people don't put ginger, green onions, and garlic in cooking, the important thing is that the person who eats it thinks it is delicious, and everything else is a floating cloud. Put tempeh to highlight the aroma of the meat and make the taste multi-layered. If you want to use tempeh, you can choose the old godmother.

With a little bean paste, green onions, ginger, garlic, pepper, Chaotian pepper and other condiments, in fact, to make back to the pot meat or not, the bean drum is decided according to the taste of each place, if you like to eat the taste of bean drum, put a little, of course, don't put it if you don't like it. If it is Sichuan and Chongqing compatriots, it is generally added a little, because the bean drum has a sauce fragrance after fermentation, and the smell is quite strong like other fermented foods, and it also tastes unique fresh and salty. It can not only remove the smell of meat and seafood, but also have the effect of relieving astringency and killing with vegetables.

Then add an appropriate amount of light soy sauce and salt and stir-fry evenly, add garlic sprouts and fry until broken, and finally add an appropriate amount of chicken essence to taste, and remove from the pot. Zong's return to the pot meat is made with tempeh, because tempeh can remove the bloody smell of pork. If you don't like to eat tempeh, you can put a little more rice wine, you can remove the evil smell, you can put the bean drum, back to the pot meat has added the fragrance of the bean drum, and the nutritional value of the bean drum is integrated into it.

<> to put it, tempeh is a must After all, back to the pot meat is a representative of Sichuan cuisine, and tempeh is also an indispensable thing in Sichuan cuisine. The combination of the two tastes more beautiful, so I think we should put tempeh. Why do you add tempeh to the meat in the pot, this question is good.

Knowing the situation of returning to the pot with tempeh, then we have to start with the original version of the back pot meat.

Ingredients: 400 grams of pork belly. Excipients:

Half a spoon of bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of Sichuan pepper, 3 spoons of cooking wine, appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a green onion, half a spoon of dark soy sauce. Steps: 1, material 1:

Slice the ginger and cut the green onion into sections. 1 small handful of Sichuan peppercorns for later use; 2. Add water to the pot, add ingredient 1 after boiling, add half a spoon of dark soy sauce, mix 2 spoons of cooking wine into soup, and cook for 3 minutes; 3. Put in the pork belly pieces, cook for 10 minutes over medium heat (chopsticks can be easily poked). Remove and let cool (preferably in the refrigerator ice for 2 minutes), cut into thin slices; 4. Material 2:

While stewing the meat, cut the orange pepper diagonally, shred the green onion vertically, and crush the garlic. bean paste, sweet noodle sauce for later use; 5. Fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium-low heat, add half a spoon of bean paste, stir-fry minced garlic until fragrant, and stir-fry the red oil.

Add a small half spoon of sweet noodle sauce and stir-fry to taste. Add 1 tablespoon of cooking wine, 1 tablespoon of stewed broth; 6. After the meat is fragrant, turn to high heat, add green peppers, shredded green onions and stir-fry until cooked, add an appropriate amount of salt to taste. Remove from heat.

Back to the pot meat is a very popular home cooking, when making back to the pot Qi Qi meat, we need the Qing family to put Yu Tsai con ginger, light soy sauce, chicken essence, dried chili, a small amount of salt, and bean paste. These ingredients can play a good role in enhancing flavor.

As a Sichuanese, this Tongdao cuisine can be described as a household name. You need to use pork, garlic sprouts, salt, monosodium glutamate, bean paste, and Zhaoliang tan green and red peppers. It is also important to note that the pork should be blanched once first, which makes the fried more delicious.

The main ingredients needed to make back to the pot meat are: garlic, garlic sprouts, shallots, bean paste, sugar, ginger, and spicy eggplant, so add some chili peppers and light soy sauce.

The raw materials are pork belly, bean paste, garlic, chili, sugar, soy sauce, first of all, the pork belly should be cooked and cut into slices, the second step is to put it in the oil pan and stir-fry until the meat slices are slightly rolled, the third step is to put in the bean paste, soy sauce and garlic to stir-fry, and finally put in a little chili sugar.

The raw materials of the pork are pork belly, bean paste, chili, chives, sweet noodle sauce, cooking wine, light soy sauce, dark soy sauce, and soy sauce. The method of making it is to marinate the pork belly first, then heat the oil, put the marinated pork belly into the pot and stir-fry, then add some leeks and chives, then pour in the sweet noodle sauce and condiments, and then stir-fry for 10 minutes before it can be out of the pot.

The raw materials needed are, pork belly, bean paste, small green pepper, ginger, Sichuan pepper, cooking wine, salt, sweet noodle sauce, garlic, green onions, dark soy sauce, etc., when making noodles at home, you should first marinate the meat, about an hour, and then put it in the pot and stir-fry, add green onions, ginger and garlic, Sichuan pepper, and ingredients, put in dark soy sauce to color, and stir-fry for five minutes.

The production method of returning to the pot meat, you can cut the ginger into slices, cut the green onion into sections, and the pepper is also a small handful of pork belly pieces and cook for 10 minutes and cut into thin slices, and then stew the meat, and at the same time the green pepper is also cut into Pixian bean paste, at this time, put the meat slices in the hot oil pan, roll the surface of the meat slices slightly into low heat, and then put Pixian bean paste. Stir-fry the red oil and add cooking wine, then simmer. You can turn off the fire when you close the stall.

Ingredients: 1 piece of cooked pork belly, appropriate amount of green pepper cubes, appropriate amount of shallots, appropriate amount of green garlic segments.

Seasoning: appropriate amount of cooking oil, appropriate amount of Sichuan peppercorns, appropriate amount of Pixian bean paste, appropriate amount of sugar, appropriate amount of light soy sauce.

Method: 1. Cut the cooked pork belly into thin and uniform slices and put them on a plate for later use.

2. Heat the cooking oil in the pot and stir-fry until fragrant.

3. Stir-fry the pork belly until the oil comes out, exuding a meaty aroma.

4. Add 2 tablespoons of Pixian bean paste, sugar, light soy sauce and stir-fry Junwu Xiangyun.

5. Add the green pepper cubes and shallots and stir well.

6. Add the green garlic and stir-fry well, add a little salt to taste.

7. Remove from the pot, turn off the heat, serve on a plate, and serve.

The recipe for returning to the pot meat is as follows:

Ingredients: 400g pork belly.

Excipients: 100g green garlic.

Seasoning: a few Sichuan peppercorns, 1 dried chili, 10 black beans, a little rice wine, 3 grams of sugar, an appropriate amount of peanut oil, 3 star anise, 2 green onions, 2 slices of ginger, 1 teaspoon of sweet noodle sauce, 1 tablespoon of Pixian bean paste, 1 teaspoon of soy sauce.

Steps: 1. Put the pork belly in a pot under cold water, put the green onion ginger, cracked peppercorns, spices and dried chili peppers, boil and skim the foam, cover the lid and turn off the low heat;

2. Cook over low heat until fully cooked, it takes 20 minutes, turn over the meat during the cooking process, turn off the heat and soak it in the original soup for a while;

3. Soak for half an hour, take it out and dry it for a period of time, and then cut it into large slices, ten cm long, five cm wide and 3 mm thick;

4. Put the watercress and tempeh together and chop them finely, wash the green garlic and cut it diagonally for later use;

5. Sit in a pot and stir-fry the meat slices over low heat;

6. Steak the meat aside, stir-fry the bean paste in warm oil and the black bean sauce to spit out the oil and crispy, and then add the sweet noodle sauce, rice wine and soy sauce and stir two more losses;

7. Stir-fry the meat slices together with the bean paste and tempeh, and put a small spoon of sugar during the period;

8. Finally, put the green garlic and fry it a few times.

1. The main ingredients of the back pot meat: garlic sprouts, shallots, bean paste, sugar, ginger, garlic, and salt. Because the meat is a home-cooked dish, the ingredients used in each region and even in each household will be different, and areas that do not like spicy food can add some sweet noodle sauce, cooking wine, and light soy sauce; If you like spicy areas, you can add green peppers, tempeh, and Sichuan peppercorns.

2. Ingredients for returning to the pot: pork belly, green garlic, green onion, ginger, garlic, dried red pepper, Sichuan pepper, bean paste, sugar, oil.

3. Add green onions, ginger slices, peppercorns, and rice wine to a pot of pork belly with skin in a pot under cold water.

4. Skim off the foam, cook until eight mature, take out and cool naturally (chopsticks can be inserted).

5. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into oblique sections.

6. Pat the white part of the green garlic with a knife first, and then cut it all obliquely into sections for later use.

7. Put the wok on the heat, add a small amount of oil to stir-fry the pepper and pepper.

8. Add the meat slices and stir-fry until the color of the meat slices becomes transparent and the edges are slightly rolled up.

9. Put the meat on the side of the pot, add the bean paste (you can chop it finely first) and fry the red oil.

10. Add a little soy sauce or sweet noodle sauce appropriately to adjust the color, and stir-fry evenly with the meat slices.

11. Add green garlic, a little cooking wine, and the sugar can be adjusted to taste.